Cheese Tomato Spread Calories

To make cheese tomato spread, grate ripe tomatoes and drain off excess liquid, then mix them with crumbled or grated cheese. Add olive oil, garlic, and black pepper to taste; chill the mixture briefly so the flavors combine.

Cheese tomato spread pairs well with toast, crackers, pita, and raw vegetables such as cucumber or bell pepper. It also works as a sandwich filling; use a sturdy bread if the spread is juicy so it does not turn soggy.

Feta gives cheese tomato spread a tangy, salty flavor, while ricotta makes it milder and creamier. Soft goat cheese is another option. Taste before adding salt, since feta and some other cheeses can already be quite salty.

Store homemade cheese tomato spread in a clean, airtight container in the refrigerator and use it within three days. Spoon out only what you need for serving, and do not leave the spread sitting at room temperature for an extended period.

You can freeze cheese tomato spread, but thawing may make it watery or grainy as the tomato and cheese separate. For the best texture, make it fresh; if frozen, thaw it in the refrigerator and stir thoroughly before serving.

Yes, cheese tomato spread can add tomato flavor to a grilled cheese sandwich. Spread a thin layer inside the bread rather than heating a large amount on its own, since the tomato can release moisture and make the sandwich soggy.

No, peeling tomatoes is not necessary for cheese tomato spread. Leave the skins on for a more rustic texture, or peel them if you want a smoother result; blending the mixture also makes small pieces of skin less noticeable.

Drain grated tomatoes in a sieve before mixing them into cheese tomato spread. You can also remove the watery seed pockets or add the tomato gradually, stopping once the mixture reaches a spreadable consistency.

Garlic, black pepper, fresh basil, oregano, or chili flakes can add flavor to cheese tomato spread. Add herbs and chili a little at a time, especially if the cheese is already salty or strongly flavored.